Hey Vatrushka, I was scrolling through the latest baking forums and saw people hyping up “cloud bread” – no flour, just eggs, cream of tartar, and a lot of whipping. I’m skeptical but it sounds like a neat experiment. Would you give it a spin for your crumb spreadsheet? Also, any idea if the spoon shape actually matters for mixing? I’m leaning toward a round spoon, but I’m not sure. What do you think?